Beet Hummus
with Lemon and Parsley
Give your hummus a new look with this bright beet dip. Like most hummus recipes, you’ll start with chickpeas, and add roasted beets for color and depth of flavor. Everyone will love the color and flavor of this stunning dish.
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INGREDIENTS
- 1 can chickpeas
- 8 oz red beets
- 2 cloves garlic
- 2 tbsp tahini
- 1 lemon
- 0.25 oz fresh parsley
- 1 tbsp olive oil
- Salt and pepper
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INSTRUCTIONS
Preheat the oven to 400°F. Peel and dice the beets. Place them on a piece of tinfoil and drizzle with 1 tbsp water. Wrap the beets up tightly and bake, directly on the oven rack, until fork tender, 30 to 35 minutes.
Strain the liquid from the chickpeas (also known as aquafaba) into a small bowl. Add the chickpeas, tahini, garlic, juice from half the lemon, pinch of salt and pepper, and roasted beets to the food processor. Blend the hummus, adding 1 tbsp of aquafaba at a time, until smooth.
Pick the parsley leaves and roughly chop. Serve the beet hummus in a bowl. Top with a drizzle of olive oil, a sprinkle of salt and chopped parsley.